Shortbread Sweethearts

While waiting for dinner to cook tonight, I started flipping through some cookbooks. I wanted to find something to bake and the primary criteria was that the recipe was simple and contained few ingredients. I found this recipe for shortbread cookies in one of the cookbooks Shane and I received as a wedding gift.

I’ve never made shortbread cookies and I honestly can’t remember eating them before today, so I can’t say whether these were “good” shortbread cookies. What I can say, is that I really liked them! The recipe was super easy, even the part that required rolling out the dough. I’ll definitely be making these again soon!

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until light and fluffy, about 1 minute. Add the 2/3 cup powdered sugar and beat until incorporated. Add the vanilla and kosher salt and beat well, scraping down the sides of the bowl. Add the flour, a spoonful at a time, and beat until just incorporated.

Gather the dough into a ball and place on a large piece of plastic wrap. Flatten the dough into a disk and wrap well. Refrigerate until chilled, at least 1 hour or as long as overnight.

Position the rack in the center of the oven and preheat to 325 F.

Let the dough soften slightly at room temperature for about 15 minutes. Place the dough between 2 layers of plastic wrap. Roll out the dough to 1/4-inch thickness. Using a 2-inch heart-shaped cookie cutter, cut out cookies and place about 2 inches apart on a baking sheet. Gather the scraps into a ball and repeat the rolling and cutting process. Sprinkle the cookies with granulated sugar.

Bake until the cookies are slightly golden brown around the edges, about 20 minutes. Let the cookies cool on the baking sheets for 2 to 3 minutes, then transfer the cookies to a wire rack and let cool completely. Dust with powdered sugar, if desired.